Category: breakfast
Yield: 4 servings
Calories/serving: 350
Preparation time: 40 minutes
Sign up for free and start creating your own personalized recipes!
Ingredients
- 400g chicken breast, diced
- 300g potatoes, diced
- 1 sweet potato, diced
- 150g carrots, diced
- 4 eggs
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 4 tablespoons butter
Directions
Preheat the oven to 200°C (400°F).
In a large mixing bowl, combine the diced chicken breast, potatoes, sweet potato, and carrots.
Add the olive oil, dried rosemary, dried thyme, salt, ground black pepper, paprika, cayenne pepper, and ground cumin to the bowl with the diced ingredients. Toss everything together until the chicken and vegetables are well coated in the oil and seasoning.
Heat a large ovenproof skillet over medium heat. Once hot, add the seasoned chicken and vegetable mixture to the skillet.
Cook for about 10 minutes, stirring occasionally, until the chicken is browned and the vegetables are starting to soften.
Move the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
During the last 5 minutes of baking, heat a separate skillet over medium heat and add the butter.
Once the butter has melted, crack the eggs into the skillet, being careful not to break the yolks. Sprinkle a pinch of salt and pepper over each egg.
Cook the eggs to your preference: sunny-side up for runny yolks or flip them over for over-easy eggs.
Remove the skillet from the oven and top the chicken and vegetable hash with the cooked eggs.
Serve the sweet potato and chicken breakfast hash immediately.
Ingredients
- 400g chicken breast, diced
- 300g potatoes, diced
- 1 sweet potato, diced
- 150g carrots, diced
- 4 eggs
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 4 tablespoons butter
Category: breakfast
Yield: 4 servings
Calories/serving: 350
Preparation time: 40 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 200°C (400°F).
In a large mixing bowl, combine the diced chicken breast, potatoes, sweet potato, and carrots.
Add the olive oil, dried rosemary, dried thyme, salt, ground black pepper, paprika, cayenne pepper, and ground cumin to the bowl with the diced ingredients. Toss everything together until the chicken and vegetables are well coated in the oil and seasoning.
Heat a large ovenproof skillet over medium heat. Once hot, add the seasoned chicken and vegetable mixture to the skillet.
Cook for about 10 minutes, stirring occasionally, until the chicken is browned and the vegetables are starting to soften.
Move the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
During the last 5 minutes of baking, heat a separate skillet over medium heat and add the butter.
Once the butter has melted, crack the eggs into the skillet, being careful not to break the yolks. Sprinkle a pinch of salt and pepper over each egg.
Cook the eggs to your preference: sunny-side up for runny yolks or flip them over for over-easy eggs.
Remove the skillet from the oven and top the chicken and vegetable hash with the cooked eggs.
Serve the sweet potato and chicken breakfast hash immediately.
Reviews
0 ratings
Sign in to review this recipe